2 1/2 cups finely chopped fresh strawberries
1 cup chopped green bell pepper
2 tablespoons chopped scallion
2 tablespoons minced fresh parsley
1/2 cup Catalina salad dressing
Dash of hot pepper sauce
Pepper, to taste
In a bowl combine strawberries, green pepper, scallion and parsley.
Stir in salad dressing, hot pepper sauce and pepper.
Cover and refrigerate for 2 hours.
Serve with tortilla chips.
Yield: 3 cups
Southwestern Salsa and Sauce Recipes
Mexican Salsa Recipes
Southwestern Recipes Index